Directions Cook carrots and celery in 1 cup broth for twenty minutes or until tender. Add cooked, diced chicken. Heat, cover, and keep warm. In a large pan, saute onion in butter until soft, then stir in apple, curry and salt. Saute five minutes longer or until apple is soft. Add flour. Gradually stir in the rest of broth (or as much as will fit in the pan), then transfer to the pot with the vegetables (and add any broth you have left). Bring just to boiling and serve. If you like, you can add a Tb. of lemon juice and parsley for a garnish. I never do and it's still great!